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Jamaican Jerk Chicken with Papaya Salsa

January 23, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Jamaican	Poultry, 1994 dccc, Finalist	4	Servings

INGREDIENTS

4		Leg, chicken, quarters broiler/fryer type
2	tb	Hot pepper sauce
1	ts	Salt, seasoned, spicy
1/2	ts	Cinnamon
1/2	ts	Allspice
1 1/2	c	Papaya, diced
1/4	c	Onion, red, minced
2	tb	Sugar
2	tb	Pepper, red, minced
2	tb	Jelly, hot pepper
2	tb	Cilantro, chopped
		Rice, cooked

INSTRUCTIONS

CHICKEN
PAPAYA SALSA
Papaya Salsa:
=============
In a large bowl, mix all of the ingredients together well.
Chill.  Makes about 2 cups.
Chicken:
========
In a shallow container, place the hot pepper sauce.  Add chicken,
one piece at a time, turning to coat.  Sprinkle salt, cinnamon and
allspice over the chicken.
Place the chicken, skin side up, in a single layer in a large
shallow baking dish.  Bake at 400 F, basting twice with pan juices,
for 45 minutes or until the chicken is fork tender.
Arrange the rice and chicken on a serving platter.  Spoon papaya
salsa over the chicken.
Cook:  Gloria E. Pleasants, Williamsburg, Virginia
Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest
:       Delmarva Poultry Industries, Inc.
:       Georgetown, Delaware, 19947-9622
File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip

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